5. When the cycle has finished, remove the dough from the machine and place it on a lightly floured surface. Knock it back gently, then roll it out to a rectangle about 2cm thickness and 25cm long. Cover and let rest a few mins.

6. Spread pesto sauce over dough. Leave 1 cm border along one long edge. Roll up dough lengthwise and tuck ends under and place seam down in a prepared loaf pan.

7. Cover with oiled clear film and set aside in a warm place to rise for 45 min or until it doubled its size. Preheat oven to 220°C (200°C fan forced).

8.Remove the clear fim and brush olive oil over the top. Using a sharp knife to score the top with four with 4 diagonal cuts. Repeat the cuts in the opposite direction. Sprinkle with sea salt.

Bake 25 to 30 minutes, until the bread is golden and sounds hollow when tapped on the bottom. Turn onto a wire rack to cool.

Note: With 10cm x 20cm loaf tin, I use 80% of this recipe to make this bread. I didn't score my bread as I prefer this bread with a nice dome top.

25 comments:

wow it looks so ordinary on the outside but the inside looks fantastic! I also love the idea of the pesto and sun dried tomato pesto must be delicious! I also like the coarse grains of salt on top - I bet it makes each bite so wonderfully salty!

Soh: You can bake this bread without using a bread machine. If you have a mixer with a dough hook, you can use the steps that I used for the pain de mie that I baked in Jul 11, http://bakeforhappykids.blogspot.com/2011/07/pain-de-mie-sarabeths-bakery.html. Briefly...Sprinkle yeast over a smaller amount of warm milk in a small bowl. Mix and let it stand for 5 min or until frothy. Pour into the mixer bowl, add the rest of liquid, sugar and oil whisk to combine. Attach the bowl to mixer and fit with hook attachment. On low speed, add enough flour and salt to make a soft dough that cleans the bowl. Knead the dough until smooth and elastic and can more than 6 min. Place dough in the lightly greased bowl. Cover tightly with plastic wrap. Let stand in a warm place until dough doubles in volume about 1 hrs. From here, you can continue step 5 of this recipe. Have fun baking.